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American, French
 Light Lemon Vinaigrette Recipe-14216

Photo by: Joseph De Leo
Comments: 0


This delicate vinaigrette is delicious tossed over a fruit-and-vegetable combination. The addition of honey takes the bite out of the lemon juice and mellows the flavors.

Yield: Makes 2/3 cup


  • ¼ cup fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • ¼ cup olive oil


Combine the lemon juice, honey, mustard, and salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until thickened. (The dressing will keep, covered, in the refrigerator for up to 2 days.)

© 2008 Sheila Lukins

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings and 1/8 teaspoon added salt.

57kcal (3%)
1mg (0%)
3mg (5%)
0mcg RAE (0%)
0mg (0%)
46mg (2%)
1g (4%)
5g (8%)
0mg (0%)

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